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Professional secrets of making tamagoyaki (Japanese rolled omelette).

Kyodokan ~Japanese culture to the world~

25,066 views

Hello everyone! I'm Ryusei.
Today, I share a very simple tamagoyaki recipe. In the restaurants, we often use dashi which is made from kombu and bonito flakes. However, we normally don't use dashi for tamagoyaki in households. Therefore, today's recipe is more common in Japanese people and my family's tamagoyaki is traditional sweet taste. This is perfect for our lunch box. I hope you'll enjoy my home's tamagoyaki!

🥚How to make dashi maki tamago(professional and unsweetened)
How to make fluffy tamagoyaki. Cooking tec...

🍳The list of Japanese egg dishes
Egg recipes🍳

Recipe
Egg　　　　　2
※The weight of the egg without eggshell is 110~120 grams.
Water 　　　 20 grams
Sugar　　　 6 grams
Soy sauce　　6 grams

00:00 opening
00:29 recipe
01:32 make tamagoyaki
05:56 care for copper pan
06:54 calligraphy

#japan #japanesefood #japaneseculture #cooking #homemadefood #japaneseknife #eggrecipe #tamagoyaki #calligraphy #japanlife #japon #japonais #日本文化 #卵焼き

20 Comments

@detlefsuenberg5868 4 months ago

We love your calligraphy. Beautiful. Thank you

@bobbicatton 4 months ago

Very thorough tutorial, right down to folding the paper towel. Thank you!👍😊

@andersonomo597 4 months ago (edited)

I'm so glad I stayed to the very end to see that neat trick with the paper towel! Tamagoyaki is SO delicious but the technique is really unique and very adaptable too for more Western style eggs with, say, a little cheese in the middle. I like that the rolling keeps the eggs soft and moist but solid at the same time - since learning the basic method it's one of my favourite ways of making eggs. The end result looks way more elegant and special than the same 2 eggs just scrambled. As usual, I've learned a lot from this video so THANK-YOU RYUSEI !!

@KieslingMazowieski 4 months ago

I enjoyed the fact that nothing felt forced or over dramatic.

@allenpoponick6641 4 months ago

Thank you

@Ieatlikeabird-mh7tz 4 months ago

I bought the tamagoyaki pan but have not used it yet,I always forget how to make tamagoyaki properly and have no confidence.I might waste a few eggs to practise but I might give it a go.You made it look so easy Ryusei!

@CB-lm2xh 4 months ago

Detailed explanation 👏 Thank you!!!

@anuradhawijesingha6929 1 month ago

From 🇱🇰 ..my favorite japanese coockig chanel are Taiji kitchen and ur chanel ...I appreciate ur chanel ...lordbuddha bless u...

@annalockwood3021 4 months ago

Thank you for this tutorial, it’s very well done.
I love using my pan, there’s something very satisfying about creating such a tidy shape. It fits perfectly in a breakfast burrito.

@Mediocrates-w8u 4 months ago

😋😋😋これは私のお気に入りの食べ物の一つです！

@Tewísek_963 2 months ago

3:18 thank you for pointing that out, I have this pan and actually had doubts about the oil

@BeatriceNowak-Schmid 1 month ago

Thank you so much for the clear and uncomplicated explanation. Everything you showed was very helpful ❤ I'm feeling ready now to try and looking forward to it 🙏🏽 your voice was so friendly and calm thank you

@luckyduckie2000 4 months ago

yum, one of my favorite things to eat.

@batibuyukyilmaz8182 4 months ago

Amazing video again. Thanks!!

@Helil 4 months ago

Beautiful pan. (Another) great video!

@tom-ih4we 4 months ago

美味しそうです。
早速、教わった通りのレシピで
美しい卵焼きを
作ってみたいと思います。
油を塗る紙の折り方まで
ありがとうございます。

@detlefsuenberg5868 4 months ago

Thank you very much. Very interesting.

@gcvrsa 4 months ago

Instead of water and sugar, I have always used mirin, and I recommend usukuchi shōyu instead of koikuchi, if it is easily available where you live. I don't have a copper tamagoyaki pan, but I do have two beautiful and affordable "Magma Plate" iron tamagoyaki pans from Takumi Japan, which I purchased via Amazon. They are made in Niigata.